Ham, Potato, Vegetable Soup

• Gluten free

• Meat

  • 1 Ham bone with leftover meat attached

• Produce

  • 4 Carrots, sliced (about 1 cup
  • 4 stalks Celery
  • 1 cup Corn, frozen
  • 1 tbsp Garlic powder or minced garlic
  • 1 can Kidney beans
  • 4 Russet potatoes

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Liquids

  • 6 cups Water

Found on chewoutloud.com

Description

Ingredients

• 1 ham bone with leftover meat attached, plus leftover ham meat cut into bite-size pieces
• 4 carrots, sliced (about 1 cup)
• 4 stalks celery, sliced (about 1 cup)
• 4 russet potatoes, peeled and cubed
• 6-7 cups water
• 1 can (15 oz) kidney beans, drained
• 1 cup frozen corn
• 1 TB garlic powder or minced garlic
• kosher salt and freshly ground black pepper, to taste

Directions

• In slow-cooker, add all ingredients except for potatoes. Stir well to combine. Cook on LOW for 8 hours (or on high for 6 hours), adding the cubed potatoes during the last 2 hours.
• Remove ham bone. If needed, remove attached meat and shred. Discard the bone, and return shredded meat to the slow cooker.
• Continue cooking until soup is warmed up again. If needed, add salt and pepper to taste.